SOUS CHEF - WESTERN

As a Sous Chef at our company, you will be responsible for assisting with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards. Your role will involve meeting employee, guest, and owner expectations. You will work closely with the Chef de Cuisine to manage the assigned kitchen operation as a successful independent profit center. Your main focus will be ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the Kitchen operation and administration. Key Responsibilities: - Assist the Chef de Cuisine in managing the kitchen operation - Maintain good standards in food preparation and presentation - Ensure kitchen hygiene practices are followed - Comply with occupational health and safety standards - Collaborate with the team to achieve operational goals Qualifications Required: - Minimum 2 years of work experience as a Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant - Experience in luxury international brands is preferred - Qualification in Kitchen Production or Management will be an advantage - Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards - Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred If you possess the required qualifications and experience, we invite you to join our team and contribute to the success of our kitchen operations.,